MAYONNAISE II
1 egg
juice of 1 lemon or 4 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon paprika
few grains cayenne
2 cups salad oil
Put egg with vinegar or lemon juice and seasoning into bowl and beat
with rotary egg beater. Add oil a tablespoonful or more at a time,
beating constantly. Well covered, this mayonnaise will keep for three
or four weeks.
BOILED SALAD DRESSING
1/2 tablespoon salt
1-1/2 tablespoons sugar
1 teaspoon mustard
1/2 tablespoon flour
few grains cayenne
1/2 cup vinegar
2 eggs
3/4 cup milk
1 tablespoon butter or other shortening
Mix dry ingredients in top of double boiler; add vinegar and beaten
egg yolks and mix; add milk and butter. Cook in double boiler until
thick and smooth. Take from fire and add beaten egg whites. Cool and
serve.
RUSSIAN DRESSING
To 1 cup mayonnaise add just before serving 2 teaspoons chili sauce, 6
pimentos chopped fine, and if desired a dash of grated cheese.
BEVERAGES
BOILED COFFEE
For 4 cups. Beat half an egg white with three tablespoons cold water
and mix with 3/4 cup ground coffee; put into scalded coffee pot; add 1
quart boiling water and boil 5 minutes. Add 1/4 cup cold water and
allow to stand 3 minutes to settle before serving.
FRENCH OR DRIP COFFEE
6 tablespoons finely ground coffee
4 cups boiling water
Put coffee in fine strainer of coffee pot.
Pages:
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115